Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Low Fat Cheesecake


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Cheesecake lovers take heart! This light interpretation tastes so creamy-rich it's bound to earn a place on your roster of favorites. Our fat-cutting tactics are simple: we use low-fat cottage cheese and nonfat yogurt, and substitute extra egg whites for some of the eggs.

1 1/2 cups graham cracker crumbs
3 tablespoons butter or margarine, melted
1 cup low-fat cottage cheese
2 cups plain nonfat yogurt
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
2 large egg whites (about 1/4 cup)
2 teaspoons vanilla
2 cups raspberries, strawberries, or other fresh fruit (hulled and/or sliced, if necessary)

In a small bowl, mix graham cracker crumbs and butter until well combined. Press crumb mixture firmly over bottom and part of the way up sides of an 8-inch spring-form pan. Bake in a 350-degree F oven for 7 minutes. Let cool on a rack.

Reduce oven temperature to 300 degrees.

In a food processor or blender, whirl cottage cheese and yogurt until smooth and glossy (at least 1 minute). Add sugar, flour, egg, egg whites, and vanilla; whirl until smooth. Pour filling into crust and bake until top feels dry when lightly touched and center jiggles only slightly when pan is gently shaken (about 55 minutes). Let cool completely on a rack. Cover airtight and refrigerate for at least 8 hours or for up to 1 day.

To serve, cut cheesecake into slices and top with raspberries.

Makes 10 servings.

VARIATIONS:
CHOCOLATE CHEESECAKE SWIRL:
Melt 1 oz semi sweet chocolate and swirl in before baking.

PRALINE CHEESECAKE:
brush top of chilled pie with maple syrup, garnish with chopped pecans

PINWHEEL CHEESECAKE:
in microwave, heat 1/2 cup raspberry jam 1/2 minute (at Power Select HIGH); swirl into pie before baking.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.